New Orleans-style Anasazi Beans and Rice

New Orleans-style Anasazi Beans and Rice
Photo by Scott Phillips


  • 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into ¼-inch-thick slices
  • 1 medium green or yellow bell pepper, stemmed, seeded, and cut into ½-inch dice
  • 3 medium scallions, thinly sliced
  • Hot pepper sauce, for serving
  • 1 medium red onion, cut into ½-inch dice
  • Jarred pickled jalapeños, for serving
  • Kosher salt and freshly ground black pepper
  • + 8 more ingredients
    • 1 cup coarsely chopped fresh flat-leaf parsley
    • 1 tsp. fresh thyme or ½ tsp. dried
    • 1 dried bay leaf
    • 3 medium celery stalks with leaves, cut into ½-inch dice
    • 1 Tbs. pure olive oil
    • 2 cups long-grain white rice
    • 1 lb. (2-½ cups) dried Anasazi beans, soaked
    • 2 medium cloves garlic, minced

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep th...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network